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After my not so successful first attempt, I decided to give cheesecake pops another go. I used the same recipe.

First: bake the cheesecake in a deep tin. I’m still trying to make one which doesn’t sink, any tips? Leave to completely cool before you put in the fridge overnight.

Then, use a ice cream scooper, or a deep spoon to create balls from the cheesecake. You’re supposed to roll the balls in graham cracker crumbs, but I couldn’t seem to find any, so I used Digestive biscuit crumbs instead.

Let cool in the fridge while you melt chocolate.

I ended up using 2 large slabs of chocolate, one milk and one dark, and it STILL wasn’t enough. Cover the cheesecake balls in the chocolate and sprinkle with whatever you feel like.